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Directions

Preheat the oven to 400 degrees F. Add the rice and ½ cup water to a saucepan over high heat. Bring the rice to a boil, reduce the heat, and simmer for 20 minutes with the pan covered. Remove the rice from the heat and set it aside. Heat the oil in a skillet of medium-high heat and then add the beef. Cook for 10 minutes.

Hallow out each zucchini so that there is only a 1/3-inch thick shell. Discard the zucchini seeds and filling. Put the zucchini in a bowl with 2 tablespoons salt and 6 cups of cold water. Let the zucchini sit for 15 minutes. Pat the zucchini dry. Skin and dice the tomatoes. Boil the tomatoes for 30 seconds to a minute. Combine the rice, tomatoes, and beef in a large bowl. Add the pepper and remaining salt. Stuff about 4 tablespoons of the mixture into each zucchini.

Put the zucchini on a baking pan and pour the tomato juice over the stuffed zucchinis. Drizzle with olive oil and bake for 30 mins.